Marie biscuit pudding

An easy no-bake biscuit pudding recipe you can make with a few ingredients.

Here’s how you whip up your favorite childhood dessert, the sugary sweet chocolate Marie biscuit pudding, we all remember indulging in.

chocolate biscuit pudding is made with just 4 steps

They are,

• Making the chocolate buttercream icing. 

• Soaking the Marie biscuit and layering it between chocolate icing spread.

• repeat and repeat until you come to the final layer. 

• And the final layer of thick chocolate icing then topped with cashew nuts(optional).

Yes, it’s that easy to make this biscuit pudding.

If you’ve never made this chocolate-covered biscuit pudding dessert then it’s time to give this simple no-bake pudding recipe a try. 

It’s fail-proof and definitely a crowd-pleaser.

Winning a heart and making your fellow Sri Lankan friend feel the love is simply a matter of making them a chocolate Marie biscuit pudding.

What makes this easy no-bake recipe so tempting to make.

Because…

• There’s no complicated cooking method involved, it’s a not baked but simply refrigerated once assembled.

• Easy to find ingredients,
  Yes, if you have butter, Marie biscuits, milk, cocoa powder, vanilla, icing sugar which you will notice, are all baking pantry ingredients you might already have.

• Make the biscuit pudding once, and you can just I ball the ingredients to feed a crowd easily by doubling the ingredients.

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Utensils/appliances needed to make the Marie biscuit pudding

• Large bowl to mix the buttercream icing.
• Spatula
• Mesh strainer to sift icing sugar and cocoa powder.
• A small bowl to hold the milk.
• Medium-sized pyrex dish or any type of deep dish that can hold three layers of biscuits and buttercream icing.

More easy no-bake desserts

No-bake- chocolate biscuit cake.

Easy trifle recipe.

Easy chocolate-Nutella pudding.

Condensed milk caramel pudding.

Storing– always keep the Marie biscuit pudding refrigerated. can be stored in the original pyrex dish and covered with its lid or use cling film or foil.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

How to make chocolate Marie biscuit pudding

Have all your ingredients ready to make the biscuit pudding.

Making the chocolate icing for the biscuit pudding

Sift the icing sugar(3 cups. 1/2 a cup more if making extra icing)onto a large bowl.

Followed by sifting cocoa powder(4 tbs) and instant coffee(1 tsp-substitute with regular coffee).

Tap on the mesh to make the cocoa sift quicker.

Soften the butter(1 cup)with a spoon first.

And then gradually add the sifted icing sugar with cocoa powder, followed by a pinch of salt and vanilla(1 tsp). combine well.

Continue to mix in the butter, icing sugar, cocoa powder, and coffee.

Combine until you have a smooth and creamy chocolate butter icing. 5 minutes.

Once you have the chocolate icing done, it should be smooth, creamy.

Refrigerate the chocolate butter icing until you need it to layer the biscuit pudding.

How to assemble the marie biscuit pudding

Have your medium-sized pyrex dish ready to make the biscuit pudding. 

Soak the biscuit one at a time in milk. 3-5 seconds of dunking should do.

And lay the biscuit slightly overlapping each other.

Add the 3-4 tablespoons of chocolate icing over the biscuit layer and spread evenly. be generous with this layer of icing.

Once you’ve spread the icing, soak a few more Marie biscuits and add another layer.

This would be your second layer of biscuits.

Add another thinner layer of icing than the first one, on top of the second biscuit layer. 

I would like to mention that how much chocolate icing you add between the layer is your preference.

I like mine to have the bottom layer and the top layer thicker while the middle layers are thin.

This way, when I cut into the pudding, I taste the biscuits more than the icing which can be overwhelming and too sweet.

Soak biscuits and lay the 3rd layer. this time not overlapping each other.

Followed by adding all the remaining Marie biscuits after soaking them in milk.

Continue adding the biscuit and chocolate icing layer. you’ll probably have 4 layers alternative of biscuit and icing.

Then spread the last layer of chocolate icing. this layer should be thick.

Once you are done refrigerate the chocolate biscuit pudding to set(5-6 hours).

Once chilled, you can cut and serve them as individual pieces. 

For best results, keep the Marie biscuit pudding refrigerated just until 15 minutes before serving time.

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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

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